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Trio of Mini Pound Cakes

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Trio of Mini Pound Cakes

Trio of Mini Pound Cakes

amanda

Equipment

  • Mixer Stand & Attachments Set - Essential tools for efficiently mixing batter.

  • Rubber Spatula (4-Piece) - Versatile and easy to clean spatulas perfect for scraping bowls.

  • Silicone Baking Mat / Nonstick Parchment Sheets - For baking on various surfaces without the need for greasing.

  • Springform Pan (6-Inch or 8-Inch) - Ideal for creating mini pound cakes with a perfect crumb and easy release.

  • Cake Tester / Cake Probe - Useful for testing doneness, especially in smaller portions like those of a mini pound cake.

  • Stand Mixer Bowl Set (Stainless Steel) - A durable set that fits perfectly with stand mixers for mixing and storing ingredients.

  • Digital Food Scale - Precision baking often requires measuring ingredients to the gram, especially in smaller quantities.

  • Cake Release Spray / Cooking Spray - For easy release of cakes from pans without using parchment paper.

  • Breadboard or Pastry Rolling Mat - To roll out and cut doughs if needed for decorating the mini pound cakes.

Ingredients

  • 1 tablespoon poppy seeds

  • 2 tablespoons fresh lemon juice

  • 1/4 cup mini chocolate chips

  • 1 teaspoon all-purpose flour

  • 1/2 very ripe banana

  • 1 1/2 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon salt

  • 1 cup (2 sticks) unsalted butter, softened

  • 1 cup sugar

  • 4 large eggs

  • 2 teaspoons pure vanilla extract

  • 1/4 cup whole milk

  • 1/2 teaspoon finely grated lemon zest

Instructions

1

Instruction 1

In small bowl, combine poppy seeds and lemon juice. Set aside. In second small bowl, toss together chocolate chips and flour. Set aside. In third small bowl, gently mash banana. Set aside.
2

Instruction 2

Preheat oven to 350°F. Butter 9 (4-ounce) disposable mini loaf pans. (If using nondisposable metal pans, butter them, then line with parchment paper and butter paper.)
3

Instruction 3

In medium bowl, whisk together flour, baking powder, and salt. In large bowl, using electric mixer fitted with whisk attachment, beat butter at high speed until creamy, about 3 minutes. Add sugar and beat until mixture is light and somewhat fluffy, about 2 minutes. Add eggs 1 at a time, beating well at low speed after each addition, then beat in vanilla. Add 1/3 of flour mixture and beat at low speed until not quite combined, about 30 seconds. Add 1/3 of milk and and beat at low speed until not quite combined, about 30 seconds. Repeat with remaining flour mixture and milk, adding in 2 more batches of each. Beat at low speed just until smooth.
4

Instruction 4

Pour 1/3 of batter into medium bowl. Gently stir in poppy seed-lemon juice mixture and lemon zest. Divide among 3 of prepared pans.
5

Instruction 5

Pour 1/2 of remaining batter into medium bowl. Gently fold in chocolate chip-flour mixture and mashed banana. Divide among 3 of prepared pans.
6

Instruction 6

Divide remaining vanilla batter among remaining 3 prepared pans.
7

Instruction 7

Place all pans on large baking sheet. Bake until cakes are puffed and firm to touch and tester inserted into the center comes out with few crumbs attached, about 30 to 40 minutes. Cook on rack.
8

Instruction 8

When cool, wrap each cake in plastic wrap, then parchment or wax paper. Label, stack in groups of 3 (1 of each kind), and tie together with ribbon or twine.
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